Farfalle with fennel and blue cheese

Name: farfalle with fennel and blue cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g farfalle; 3 el traditional olive oil; 300 g sliced onions; 2 toe garlic finely chopped; 2 fennel bulb; 150 g blue cheese; 75 ml semi skimmed milk; 100 g capers

Pasta with blue veal cheese, fennel and capers.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
In the meantime, heat the oil in a frying pan and fry the onion for 13 minutes on medium heat. Change regularly. Add the garlic for the last 3 minutes.
Meanwhile, cut the bottom of the fennel and a piece of the top, halve and remove the core. Cut into strips.
Heat the oil in a frying pan and fry the fennel, pepper and salt for 8 minutes on medium heat. Change regularly.
In the meantime, cut the cheese into pieces. Put the milk and two thirds of the cheese in the fried fennel and let the cheese melt with stirring.
Drain the pasta. Mix through the fennel cheese sauce and spoon in the capers and 2 tbsp of the caper fluid.
Divide the fried onion, the rest of the cheese and the capers over it and serve immediately.

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Nutrition

555Calories

Sodium35% DV850mg

Fat38% DV25g

Protein34% DV17g

Carbs21% DV63g

Fiber24% DV6g

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